Serradura Layered Biscuit Pudding

By on February 21, 2018
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Serradura Layered Biscuit Pudding

Serves 6

Marie biscuits 200 grams
Sweetened condensed 1 tin
milk (400 grams)
Thick cream 200 ml
Butterscotch essence 2 teaspoons
Melted butter 2 tablespoons
Chopped almonds 10

1. Crush the biscuits into small pieces and divide into three portions.
2. Blend the condensed milk and cream together; add the butterscotch essence and divide into three portions.
3. Grease the insides of a one-and-a half litre capacity deep glass bowl with butter. Layer one portion of the biscuits at the bottom of the bowl. Pour one portion of the cream mixture over it. Repeat the layers twice more.
4. Decorate the top with almonds, cover and place the bowl in a freezer for sixty minutes to set.
5. Before serving, remove from the freezer and leave to stand at room temperature for thirty minutes for a creamy texture.

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